Wild Duck Meatballs


– 2 tablespoons  of olive oil plus more for sauteing

– 1medium yellow  onion, minced

– 1pear,peeled and finely chopped

– 2 teaspoons ginger, minced

– 2 cloves garlic, minced

– 2 pounds duck meat, cubed

– 1/2 pound  pancetta

– 1/2 tablespoon kosher salt

– 1teaspoon fresh thyme

– 1teaspoon fresh rosemary, chopped

– 1/2 teaspoon Dijon mustard

– 1/2 teaspoon red pepper flakes

– 1/2 teaspoon cumin

– 1/2 teaspoon pepper

– 1/4 cup parsley

Instructions: Heat olive oil in a 10 to 12 inch saute pan.

Add onions, pears, ginger, and garlic until  completely caramelized and liquid has evaporated. Chill for about  an hour. In a medium bowl, combine duck and pancetta along with  the remaining ingredients. Chill for an hour. Mix all ingredients together.

Feed ingredients through a meat grinder  with  the medium dye attachment. Form 2 ounces ball from  the meat mixture. Heat

1teaspoon olive oil in cast iron skillet  until hot, but not smoking.

Brown meatballs in batches.  Cook until  done all the way through, about 7 minutes. Deglaze the pan with  white  wine. Season to taste and pour over meatballs. Sprinkle parsley over the top  of meatballs. Serve with  wild  rice, mashed potatoes, creamed spinach, pasta, or orzo.  Honey or Chanterelle  Game Sauce complements it nicely.

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